Grape jelly is easy to make. It can be made by buying a frozen can of grape
juice concentrate. It is also a very easy way to make jelly if you are new to
jam/jelly making and canning. Also if you did not get a chance to make any jam
or jelly with the summer fruits or you used up all the jams you made before the
fresh fruits are out then making grape jelly from grape juice is a great way to
still have the goodness of homemade jam for your family. One can of grape juice
will make 2 batches of jelly. Each batch will make 5 ½ pint jelly jars (or 5
cups).

Gather together the equipment listed on theMaking
Homemade Jampage and wash all jars. The method shown
here is using store bought pectin and regular sugar. I have found that cane
juice crystals tends to leave the jam watery. So when I want to make jam using a
different type of sweetener I use the Pomona Pectin.

You will need a box of pectin for each batch of jelly made. I use Sure Jel but
there are other brands of pectin that will work equally well. You can find it in
the grocery store or Walmart where the canning supplies are found.

Gather you canning jars together
and wash them. You will want to keep them hot while you are making jam.
You can leave them in a hot dishwasher, put them in boiling water or what I do
is to put them in my sink and fill them with boiling water and let them sit
until I need them.

Next get your canning rings and
new lids put into a pan of water. Let this get very hot, but don't boil
them

Now you will need 1 can of frozen
grape juice

Measure out 4 cups of sugar and
set aside.

Make the juice according to
directions. Measure out 3 cups of juice and put into 4 qt. pot.

Open package of pectin and pour contents into
juice. Stir until dissolved. Bring juice to a full rolling boil
(this is a boil that can not be stirred down). Add sugar.

Bring back to a full rolling boil
and stir and boil for one minute. Remove from heat and fill hot jars.

After jars are filled wipe rims of
jar with a clean wash cloth. Put lids on top and rings. Tighten rings
until they are "just tight".

Put jars in a boiling water bath
canner. Make sure the water has covered the top of the jars and boil 1/2 pint
jars for 5 minutes and pint jars for 10 minutes.

Cover the canner and bring to a
boil. Let the jars boil for a time that is according to the size of the
jar. Half-pints you boil for 5 minutes, pints for 10 minutes.

Remove the jars and set them on
the counter undisturbed for 24 hours.

After 24 hours check to make sure
each jar has sealed. You may remove the rings and they are ready to stored
in your pantry!